You can try this with any type of firm cheese. The nice thing about haloumi is that it holds its shape while just softening beautifully, instead of melting away. Make the slices as thick as you want. This can be cooked without the ouzo as part of a mixed meze, but on its own it stands beautifully with the flavour of the ouzo. Serve it simply in the pan you have cooked it in (if you have a small one), perhaps with a glass of ouzo on ice. I think it goes nicely with tzatziki too. To serve more people, just multiply the amounts.
Heat the butter and oil in a small frying pan over medium heat. Dust the haloumi with flour on both sides, shaking off the excess. Add to the hot pan and fry until golden on both sides, taking care that the butter doesn’t burn. Then add the ouzo and carefully set it alight, standing back. Serve immediately with a squeeze of lemon.
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